This easy and creamy Lime Coconut chicken is sure to be your next favorite chicken dish. It is made with coconut milk, chicken breast, bok choy and lime juice.
The recipe is chock full of juicy flavor that is easy to make from very simple ingredients and will be ready in under 30 minutes.
The creamy texture of this recipe is also one for the books, it is truly a gastronomical feast that will delight even the pickiest of eaters.
The Lime Coconut Chicken is bursting with the flavors of Southeast Asia. This dish has its origins in Thailand and is one of the cuisines that highlight the distinct flavors of that region. So, if you’re craving Asian food that is unique from your usual, then this Lime Coconut Chicken recipe is the answer to your prayers.
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Why does this recipe work?
Aside from being a unique food that highlights Thai culture and cuisine, this recipe is the best because of the following reasons:
- This takes chicken to another level. If you’re tired of the same fried chicken over and over then this recipe is a definite upgrade.
- Some Asian food is known not to scrimp on spice. Fortunately, this Lime Coconut Chicken recipe has a mild level of spiciness and is good for kids as well as those who cannot handle heat.
- One pan dish that is perfect for busy weeknights.
- This recipe does not call for hard-to-find ingredients.
- This recipe does not need any special kitchen equipment and utensils to make. It is a good recipe for amateur cooks.
- The Lime Coconut Chicken is a very filling dish that can be served during lunch, dinner, or even during family potlucks.
- This recipe is uncomplicated, and it will only take you about 20 to 30 minutes to make
What’s in the recipe?
Chicken breasts ((boneless skinless)): Chicken breasts are the star of this recipe. It is the meat used in the recipe. Also, they are tender and juicy and absorb flavor well.
Salt and pepper: Salt enhances the flavor of this dish, while pepper adds more flavor.
Vegetable oil: Vegetable oil is used for cooking the meat and the other ingredients in the recipe, but it also adds moisture to the making it juicier.
Red onion: It add flavor to the dish but has a more subtle onion flavor than other variants. Red onions, therefore, provide balance and complements the other flavors in the dish without overpowering them.
Garlic: It adds a nutty and pungent flavor to a dish and complements the flavors of ginger and onion.
Ginger: It complements the taste of chicken well because it adds its unique peppery flavor to meat and renders the dish savorier.
Red chili: Adds spice to the dish and gives it extra flavor.
Red pepper flakes: Red pepper flakes are another ingredient used to achieve heat in dishes.
For The Sauce
Chicken stock: This makes the soup base of the dish and has a savory flavor that enhances the different flavors in the dish.
Coconut milk: Coconut milk adds creaminess to a savory dish.
Cornstarch: It is a thickening agent. It absorbs liquids and gives the dish its characteristic thick and creamy soup.
Lime juice: Lime juice is where the dish gets its unique tangy flavor. It enhances the different flavors in the recipe and works well with the savory flavors of the dish.
Bok choy: Bok Choy is unique as it has the mild flavors of cabbage and celery combined. This vegetable also helps to add garnish to your dish.
How to Make Lime Coconut Chicken – Step By Step
One: Cooking the Meat: Use a paper towel to dry the chicken, and then season with salt and pepper on both sides.
Two: Heat half the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5-8 minutes on each side until golden.
Three: Remove the chicken from the pan and set aside.
Four: Cooking the spices: Now, reduce the heat to medium and add the remaining oil, cook the onions until softened.
Five: Add ginger, chili, garlic, and chili flakes, and cook for a minute.
Six: Cooking the soup base: Stir in the coconut milk and chicken stock.
Seven: In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.
Eight: Now, simmer for 5 minutes until the sauce thickens.
Nine: Return the chicken to the pan and add the bok choy; cook for about 1-2 minutes more until the bok choy is tender.
Ten: Garnish with fresh coriander and serve.
Top tips!
- To make sure that you have the perfect Lime Coconut Chicken, follow these expert tips:
- If you have a meat mallet, you can pound down the chicken to make them even in thickness and to make sure that they’ll have the same degree of doneness when cooked.
- Make sure to follow the instructions in the recipe, especially the instructions indicating if the ingredients are to be cooked in high or medium heat. This is to avoid overcooking or undercooking your ingredients.
- To make for the best soup base make sure to watch out for the consistency of the soup. It should get thicker as it is simmered, but it should not be very thick.
- Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
- The secret to a juicy chicken is not to overcook it.
Recipe Variation
- If you don’t have any chicken stock on hand, you can substitute it with vegetable stock or plain water.
- If you also don’t have lime, a lemon is a suitable substitute.
- Like this recipe more vegetarian? Swap the chicken with tofu.
- You may cut the chicken breasts into cutlets if you like them to be thin.
- If you don’t like the sauce to be thick, just skip the cornstarch.
What Do You Serve With Lime Coconut Chicken?
This savory dish is best served hot during lunch/dinner (preferably any time when a heavy meal is expected). Since this is an Asian dish, Lime Coconut Chicken pairs well with white rice. If you’re health conscious, red or brown rice is also a good complement to this dish. Drinking ice-cold cola or iced tea also makes this dish more enjoyable and refreshing.
Storage
Fridge: Since this dish contains coconut milk, make sure to keep it in an airtight container and keep it in the fridge.
Frozen: You can also freeze the dish by putting the airtight container in the freezer. This will make the dish last longer.
Reheat: Reheating the dish is simple, you can reheat it on a pan over medium heat or reheat it in the microwave for 1 to 2 minutes.
Recipe FAQs
The quality of the coconut milk can be a factor in why the soup base is not thickening as it should. Go for full-fat coconut milk. Also, you might have forgotten to add the cornstarch
Yes, you can add more red chili and red pepper flakes to add heat to the recipe.
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Recipe
Lime Coconut Chicken
Ingredients
- 5 chicken breasts , boneless skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large red onion , chopped
- 1 red chilli , chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon ginger , minced
- 3 cloves garlic , minced
For The Sauce
- 1 cup coconut milk
- 1 cup chicken stock
- 2 teaspoon lime juice
- 2 teaspoon cornstarch
- 3 bunches bok choy , washed and cut into long pieces
- 1 tablespoon cilantro , chopped
Instructions
- Use a paper towel to dry the chicken, and then season with salt and pepper on both sides.5 chicken breasts, ½ teaspoon salt, ½ teaspoon black pepper
- Heat half the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5-8 minutes on each side until golden.1 tablespoon vegetable oil
- Remove the chicken from the pan and set aside.
- Now, reduce the heat to medium and add the remaining oil and onion, and cook, until softened.1 large red onion
- Add ginger, chilli, garlic and chilli flake and cook for a minute. Stir in coconut milk and chicken stock.1 red chilli, ½ teaspoon red pepper flakes, 1 tablespoon ginger, 3 cloves garlic, 1 cup chicken stock, 1 cup coconut milk
- In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.2 teaspoon cornstarch, 2 teaspoon lime juice
- Now, simmer for 5 minutes until the sauce thickens.
- Return the chicken to the pan and add the bok choy; cook for about 1-2 minutes more until the bok choy is tender.3 bunches bok choy
- Garnish with fresh coriander and serve.1 tablespoon cilantro
Notes
- To make sure that you have the perfect Lime Coconut Chicken, follow these expert tips:
- If you have a meat mallet, you can pound down the chicken to make them even in thickness and to make sure that they’ll have the same degree of doneness when cooked.
- Make sure to follow the instructions in the recipe, especially the instructions indicating if the ingredients are to be cooked in high or medium heat. This is to avoid overcooking or undercooking your ingredients.
- To make for the best soup base make sure to watch out for the consistency of the soup. It should get thicker as it is simmered, but it should not be very thick.
- Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
Variation
- If you don’t have any chicken stock on hand, you can substitute it with vegetable stock or plain water.
- If you also don’t have lime, a lemon is a suitable substitute.
- Like this recipe more vegetarian? Swap the chicken with tofu.
Lucas
Delicious, I skipped the red chilli.
Sara
The red chilli is so important in this recipe and gives it a lovely flavour.
Harper
Can I use whole milk instead?
Radwa
Yes, you can.